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Grilled Dilled Tomatoes |
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Serves: 4 Print this RecipeCENTRAL ASIA Special Equipment: 2 long, flat metal skewers Grilled tomatoes accompany kebabs throughout Central Asia, from Iraq to the Republic of Georgia. Use smallish tomatoes (2 1/2 to 3 inches across) that are firm but ripe. Flat metal skewers work the best for holding the tomatoes, which would slip off a slim metal skewer. 8 tomatoes, fresh, ripe, or plum 2 tablespoons olive oil Salt and freshly ground black pepper, to taste 2 tablespoons dill weed, chopped fresh 1. Preheat the grill to high. 2. Thread the tomatoes on the skewers, brush with oil, and season with salt and pepper. 3. When ready to cook, place the skewers on the hot grate and grill the tomatoes, turning as necessary, until the skins are charred and blistered and the flesh inside is hot and soft, about 8 to 12 minutes in all. Ease the tomatoes off the skewers with a fork, then sprinkle the tomatoes with dill and serve immediately. Serves 4 This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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